My Private Note
- 1PLAN AHEAD.
- 2Saturday before - thaw the turkey in the fridge.
- 3Tuesday night - start the brine solution.
- 4Wednesday morning - put the turkey in the brine solution.
- 5WHAT TO BUY.
- 6Plan on 1 1/2 - 2 lbs of turkey per person.
- 7It's better to have two smaller turkeys, 14 - 16 lbs, than a larger turkey.
- 8Use an electronic temperature probe with an alarm. (It's worth the investment to get a moist turkey!).
- 9Get a plastic tub that will fit's in the ice-chest to brine the turkey inches.
- 10THAWING INSTRUCTIONS.
- 11Leave turkey in original packaging to thaw it.
- 12If using the ice chest, place the frozen turkey into a tub in the ice chest.
- 13Place ice around tub. (We use water frozen in half gallon milk jugs instead.).
- 14Check ice chest morning and night to make sure cool enough. It should stay no higher than 32F degrees.
- 15If having trouble thawing the bottom of the turkey, add a few inches of water to the tub.
- 16BRINE THAT BIRD!
- 17The brine solution must be cold!
- 18Remove turkey from packaging and remove the neck and the giblets. The neck will be in the large cavity and the giblets will be under the skin at the small cavity.
- 19Wash the turkey gently, so the skin is not torn. Remove any remaining pin feathers.
- 20Submerse the turkey in the brine solution, placing a heavy object over the turkey to keep it from floating. (I use a heavy casserole dish.).
- 21Keep in brine for 24 hours.
- 22HERB RUB.
- 23Another great way to keep the turkey moist. After removing the turkey from the brine, pat it dry.
- 24Gently loosen the skin on the breast. It should come loose from the bottom end of the turkey to the top. Spread the herb butter under the skin.
- 25Do the same on the back of the turkey.
- 26FILL THE TURKEY.
- 27Fill with sprigs of fresh rosemary and thyme, plus quartered apples and onions.
- 28Set the turkey on a platform of carrots, onions and celery too, to give the broth more flavor.
- 29Gently rub olive oil into skin of turkey.
- 30COOK THE TURKEY.
- 31Preheat oven to 325 degrees and insert the probe. Cover with aluminum foil loosely, or use a roasting bag with vent holes cut into it.
- 32Cooking time will depend on size of turkey and whether a roasting bag is used. (In my convection oven with a roasting bag, 11 minutes per lb was too long. I'm going to try 10 minutes next year).
- 33Wait 20 minutes after removing the turkey from the oven before slicing it. That allows the juices time to set so the turkey will stay moist.
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Nutritional Facts for Thanksgiving Tips
Serving Size: 1 (454 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 175961.3 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: